WELCOME TO THE SUMMER NEWSLETTER

FOR LIVERPOOL PRIMARY SCHOOLS

Here at Chartwells the team are
continuously looking at menu
development. Over the coming terms
Chartwells will be offering taster
engagement days with parents to try
and sample some of the dishes from
our new Spring and Summer menus,
which will go live in your school on
April 29th. The new menus will be
updated on the schools website before
the Easter break, and the Chartwells
team plan to meet and engage with
parents at the end of the school day
to promote the new menu cycle and
answer any questions.
Children Eat Free
If your child is in reception, Year 1
or Year 2 then they are entitled to a
nutritionally balanced free school meal
or packed lunch every day.
New to the school:
“Beyond the Chartwells Kitchen”
This looks at all areas of health and well
being. The interactive workshop looks
at the role of nutrition in education and
can be linked to the school curriculum.
Ready Steady Cook sessions take place
to encourage children to cook with
different ingredients and try different
dishes from our new menus.

Upcoming themes and promotions

Chartwells’ Promise
FARM TO FORK
WE ONLY USE WE SUPPORT ALL OUR BEEF
We can trace ALL OUR BANANAS

82
BRITISH is from AND SUGAR ARE
Lion Quality THE UK OR every cut of
British eggs
DAIRY
FARMS IRELAND meat back to the
farms of origin
Fairtrade

REDUCING OUR
Our chicken
WE
95%
CARBON FOOTPRINT
and milk are
ALL OUR FISH BUY
over30% comes from sustainable, of our seasonable vegetables
RED TRACTOR
APPROVED
OF OUR PRODUCTS ARE TRANSPORTED BY well managed sources direct from British growers
VEHICLES THAT RUN ON BIODIESEL
(our Friday Fish is MSC)

More than just amazing food

Eat, Learn, Live helps us to educate young people about how to lead a
happy, safe and healthy lifestyle while contributing to a sustainable world.
eat learn live
SCHOOL FOOD STANDARDS (SFS) SPECIAL DIETS AND THE
The menus and food offers have all been designed FOOD INFORMATION REGULATIONS (FIR)
to be fully compliant with the SFS. These standards Catering for children with allergies and intolerances is
are legal requirements. an important part of Chartwells provision.

Spring/Summer Menu Here is a sneaky peak of the 3 week cycle!

All our menus are tailored to meet specific needs of individual schools.

WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Hot Main Dish Tomato and Chicken, pea and Roast gammon BBQ beef Salmon
mozzarella pizza potato bake With roast potatoes meatballs fish fingers ***
** and gravy Served with pasta ** Breaded fish fingers
With jacket wedges with chips

Alternative Dish Chinese style Vegetable pasta Sweet potato and Sweetcorn tortilla Veggie hotdog
veggie rice bolognese ** chickpea roast pie With chips
With roast potatoes (Layered tortilla
and gravy bake)
With rice **

Key Stage Two Quorn ball and Chicken tikka Chicken pizzadilla Tomato and
tomato sub roll masala pot (tortilla pizza) cheese pasta pot
With jacket wedges With jacket wedges

Vegetables Broccoli Green beans Carrots Peas Sweetcorn

Sweetcorn Mediterranean Cabbage Seasonal Baked beans
vegetables vegetables

Desserts Mango Frozen Pear Upside Flapjack Brownie Cake Berry Chill
Yoghurt Down Cake * With fruit slices
With custard

Cool water, fresh fruit, freshly baked bread and yoghurt available daily
*fruit based **Wholegrain ***Oily fish
WEEK 2 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Hot Main Dish BBQ Quorn Pork Sausages Roast turkey Pasta bolognese Crispy fish and
burger With creamed With roast potatoes ** chips
With jacket wedges potato and gravy Breaded fish fingers
with chips

Alternative Dish Mediterranean Vegetarian Cauliflower and Mild chickpea Baked bean and
Tart (pastry) sausages creamed corn curry cheese quesadilla
With pesto pasta With creamed bake With rice ** (folded tortilla
potato With roast potatoes wrap)
With chips

Key Stage Two Bagel pizza Cheesy baked Marinated Mexican chicken
With jacket wedges bean mash pot chicken flatbread mac pot

Vegetables Crunchy coleslaw Roasted peppers Carrots Broccoli Peas

Peas and sweetcorn Cabbage Sweetcorn Tomato and
Baked beans cucumber

Desserts Chocolate Strawberry Oatie Biscuit Apple and Carrot Cheese and
Sponge Cake Sponge Swirl With fruit slices * Slice * biscuits
With custard

Cool water, fresh fruit, freshly baked bread and yoghurt available daily
*fruit based **Wholegrain ***Oily fish

WEEK 3 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Hot Main Dish Mac ‘n’ cheese Chicken and Roast pork Chinese chicken Golden fish
Macaroni cheese sweetcorn pizza With roast potatoes rice fingers and chips
** and gravy Breaded fish fingers
With jacket wedges with chips

Alternative Dish Vegetable Korma Cheesy Bubble Quorn roast Creamy pesto Sweet potato and
With rice ** and Squeak With roast potatoes pasta chickpea burger
and gravy With chips

Key Stage Two Pesto bagel melt Chicken noodle Mac ‘n’ cheese Beef chilli tortilla
With jacket wedges pot pot wrap
With BBQ baked
beans

Vegetables Broccoli Peas Carrots Roasted Summer Baked beans

Carrots Mediterranean Cabbage Vegetable Medley Peas
vegetables Sweetcorn

Desserts Peach Slice Lemon Drizzle Blueberry Frozen Apple and Berry Chocolate
Cake Yoghurt Crumble * Shortbread
With custard With fruit slices *

Cool water, fresh fruit, freshly baked bread and yoghurt available daily
*fruit based **Wholegrain ***Oily fish

Special Diets and Allergens

A child’s special diet should not prevent them enjoying a and offer vegetarian, jacket potato and sandwich options
nutritious and tasty school lunch with their friends, which on a daily basis. Our nutritional team provide complete
is why we cater for a wide range of special dietary needs allergen content for all our menus and sandwiches.
Eat
We love delighting young
people with tasty, freshly
prepared food. Developed
by award-winning chefs with
great ingredients, we present it
with passion and deliver it with
care and pride. Nutritionally
compliant to School Food
Standards, we give pupils and
students the choice and variety
that keeps them coming back.
Learn
We love enhancing the
understanding, fun, experience
and attainment of young
people by sharing the
importance of healthy eating
from a young age. We support
their achievement at school
and beyond through the
curriculum, interactive nutrition
and education, and by helping
them develop personally.
Live
We care for the environment
we live in and help to create
a sustainable world for future
generations - both in what
we do and in how we help to
educate young people. We
support British farmers by
buying locally sourced eggs
and milk. We’re proud too to
support Mary’s Meals - feeding
over 3000 children in Africa
every year.
Beyond the
Chartwells Kitchen
Programme Overview
Our Beyond the Chartwells Kitchen
programme is coming to your school!
Delivered by a blend of registered nutritionists,
chefs and food ambassadors.

“When I see the enthusiasm and

excitement on a child’s face from them
creating their own pizza portrait...
touching, feeling, learning and tasting...
it’s overwhelming, to know I have made
a difference to that child’s day”
Catherine Smith, Chartwells Chef

LEARNING OBJECTIVES
4-11 YEARS
• PSHE - Provide an opportunity for young children • Build knowledge and understanding of
to be interactive the nutritional value of different foods
• PSHE - Understand the importance of healthy food choices • Understand where food comes from
• PSHE - Develop confidence and skills to express themselves • Maths – Use and apply basic
• PSHE - Enable children to explore and play with a mathematics: counting, division
range of materials and understanding shapes.

11-16 YEARS
• PSHE - Develop skills of enquiry through analysing facts
• Science - Identify sources of food
• Food Technology - Preparing and cooking (equipment,
ingredients, food sources, functional characteristics,
processes and skills)
• Food Technology - Choose ingredients taking into account
the nutritional, function and sensory properties, in addition
to other factors
• Food Technology - Review and make improvements to
recipes to meet specific needs and requirements
• Raise awareness about hidden salt, fat and sugar in food
• Build knowledge and understanding of nutrition labels on
packaging
• Promote the benefits of fresh cooked meals and snacks
• Maths – Solve problems using multiplication, subtraction
and division, and comparing categorical data.

16+ YEARS
• Same learning objectives as 11-16 years with the addition of:
• PSHE - Plan meals taking into consideration nutrition, • PSHE - Review and make improvements to recipes to
cost, seasonality, and sustainability meet specific needs and requirements.
Eat Healthier Food
Our students are
eating too much
Sugar!
„„ Children
are having nearly three times
more sugar than the recommended daily
amount every day
„„ Children

„„ Children
are starting their day with sugar
are halfway to their daily maximum
„„ We

amount of sugar before the school bell rings
„„ According
to Public Health England,
children aged 4-10 years are consuming
22kg of added sugar a year
„„ Public
Health England recommend the
following daily sugar limits for children:
–– 4-6 year olds: five sugar cubes or 19g
–– 7-10 year olds: six sugar cubes or 24g
–– 11 year olds and above: seven sugar
cubes or 30g
„„ We
are proud to have achieved a sugar
reduction of 24% in 18 months in
Primary Schools
now have 50 million less calories
in our meals
„„ We serve 2 million extra portions of
fruit and vegetables
„„ Chartwellssupports the UK’s public
health agenda with innovative initiatives,
measure their success and share our
knowledge with the industry
„„ Wehave removed 650,000g of fat from
our recipes
„„ Weprovide information and guidance to
parents and students on how to eat and
cook healthier meals at home
„„ Ouraim is to ensure children start the day
with a healthy breakfast

We hope you’ve enjoyed the read! For further information please contact
your Chartwells team at your school